Professional Soft Cheese Knife, Blue 5.5 inches

This professional cheese knife effortlessly cuts through soft blue vein cheese like roquefort and cambozola. The knife is made of corrosion-resistant Japanese steel and high-quality plastic. Thanks to the handy BOSKA color concept, you avoid cross-contamination and always comply with strict HACCP requirements.

Cheese knife made of corrosion-resistant Japanese steel
This knife is perfect for both professional use in the cheese sector and in the home. The blade (140 mm/5.5 in. long cutting edge) is made of high-quality, corrosion-resistant Japanese steel, making it extremely easy to cut attractive pieces of all your soft blue vein cheeses.

Professional cheese knife for soft (blue vein) cheese
This professional cheese knife with blue handle has an extra low blade. This ensures less resistance when cutting and less surface area for cheese to stick to. Soft blue vein cheese can be cut quickly and skillfully, with minimum effort and cutting loss.

HACCP-compliant knives
HACCP food safety regulations are strict in the food industry. To help you comply, you can use the handy BOSKA color concept. The color of the handle lets you easily remember the type of cheese the knife can be used to cut: red for red bacterium cheese, white for white mold cheese and blue for blue vein cheese. Black is for general use.

Updated, stylish design
This professional knife is the perfect example of a knife that is both efficient and stylish. A tool you don't have to hide away, but can leave in plain sight, especially if used in combination with the other professional cheese knives with a blue handle from the HACCP concept. Each is designed for cutting a specific type of cheese.

Easy to clean after use
Hand wash the professional cheese knife – part of the BOSKA 1896 collection – after use. It can also be cleaned in the dishwasher, but we do not recommend this. If cleaned in the dishwasher, this can increase the risk of damage to the knife and the blade will dull more quickly. Dry the kitchen knives thoroughly afterwards with a kitchen towel.